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Natto Questions

Natto

Paleo Questions

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by 4373 · March 23, 2014 at 3:54 PM

(for those that partake)... how does everyone eat (or take) their natto. I hear it's an 'acquired taste'...

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Mr_Snowman 0 · March 23, 2014 at 3:15 AM

I never ate natto until a year ago. I heard such bad things about its taste and smell that I just assumed I wouldn't be able to handle it! (I don't eat things like blue cheese or foie gras.) It took about a week to get used to its gooey... (more)

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by 188 · March 22, 2014 at 9:11 PM

I am looking for the best quality natto starter, does anyone have a clue what website sells them? I imagine a good quality starter would last indefinitely and never stop repopulating just like the difference between good quality milk kefir... (more)

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raydawg 0 · March 21, 2014 at 2:00 PM

Realize, there is K2 in liver and in egg yolks, don't stress the K2. If you can find some Natto, great. If not, it's not that much of an issue anyway - eat more eggs and liver. Like you I spent a bit of time trying to find somewhere to get... (more)

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by 188 · January 07, 2014 at 9:58 PM

FYI: To avoid any paleo die-hards from nagging me on the beans not being paleo subject, fermentation breaks down anti-nutrients into available nutrients. So I was watching a video of Dr. Mercola interviewing the wild fermentation specialist... (more)

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JonN 0 · January 07, 2014 at 9:58 PM

While natto bacteria are a very common soil bacteria, I don't think it is quite accurate to say they occur naturally on all beans. They are very common in soil where soy beans have been grown; not so much so in other soils. They are... (more)

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by 10 · September 16, 2014 at 8:09 PM

I know the name of the strain of bacterial used to ferment natto, the Japanese soybean dish full of vitamin k2, is Bacillus Natto. I can find cultures of it available online. However I would like to use it to ferment another type of food than... (more)

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JonN 0 · January 08, 2014 at 2:12 AM

Glib, The jury is still out on whether MK-4 is better or MK-7, but many have still made up their minds and claim their favorite is best. Here are the bullet points of their arguments. Blood levels of K-2 go up much faster, more, and... (more)

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by 6087 · September 16, 2014 at 7:44 PM

The recommended supplemental dosage of PQQ is 10-20 mg a day. You would have to eat 350-700 pounds of natto a day to reach that level of PQQ intake. (Source.) How is such radically unnatural intake of this vitamin justifiable? (more)

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Roth 0 · May 06, 2012 at 4:40 PM

According to research done by the Institute of Common Sense, it was discovered that in 99.9% of cases, excess is bad.

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by 1418 · September 16, 2014 at 7:44 PM

Well I want to try natto (partly because I could not get my Vitamin K2 supplement shipped to canada due to some laws)(I also eat conventional fats so I wont be getting enough k2 there), so where do I get it? Is natto found in regular Asian grocery... (more)

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MathGirl72 0 · May 01, 2012 at 5:50 AM

I ordered it from here: http://www.meguminatto.com/

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by 531 · September 16, 2014 at 7:44 PM

I live in Japan, where the food's a little different, and I've devised a typical day's paleo menu I think I can afford. Will it make me healthy? What is lacking? What is redundant? 6 jumbo eggs 2.5 cups of coconut milk 4 ounces of Spam 50 grams... (more)

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Kim_16 0 · April 25, 2012 at 11:10 PM

Ohhhhh my. Please respect others culture. You may think spam is gross But it's very common in Hawaii. A simple 'perhaps you should try more Things like chicken, beef as close as you can'. I personally do not have the Budget for organic... (more)

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by 4873 · September 16, 2014 at 7:36 PM

So I finally found a store that carries Natto...and I found it to be incredibly boring. Sorry to those who love it, but compared to sour cream, kombucha, or sauerkraut I'm trying to figure out if I need to spice it up some how. Any suggestions? (more)

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cerement 0 · January 04, 2012 at 1:20 AM

Standard (even for Japanese (and when you buy it in Japanese markets, you get two packets included in each serving)) is to stir in a bit of hot mustard and soy sauce. Make sure your mustard isn't using flour for thickener and substitute coconut... (more)

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by 20353 · September 16, 2014 at 7:35 PM

I avoid soy however this is fermented soy. It seems to have some amazing properties. Does fermenting make it safe? http://en.wikipedia.org/wiki/Natto

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Travis_Culp 0 · December 19, 2011 at 6:52 PM

I used to eat it a couple times a day and actually enjoy it. I used to order it in sushi restaurants sometimes and the chefs will ask me if I'm part Japanese/crazy. A few of them said they think it's disgusting. The fermentation process will... (more)

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by 39821 · September 16, 2014 at 7:17 PM

After reading about natto, I expected it to be a horrendous food that I'd be able to choke down once a week at best, but I had some earlier and found it to be completely inoffensive. I'm now thinking about eating it every day, but I wonder if it... (more)

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Paleo_Seb 0 · January 05, 2011 at 10:14 AM

I wouldn't worry about getting too much K2 out of natto, I would rather worry about the phytoestrogens and lectins in the soy as well as its goitrogenic properties. Even though it's fermented, some nasties are just very hard to eliminate... (more)